Can I quick soak the cashews?

I’d recommend soaking the cashews overnight for the creamiest filling but in a pinch you can do a “quick soak”.u003cbr/u003eu003cbr/u003eIf you have a couple hours, place the cashews in a bowl and pour boiling water over them and let them soak for 2 hours. If you don’t have time, boil the cashews in a small pot of water for 10 minutes then strain and proceed with the recipe.

What if I don't have a pie tin?

No problem! You can make this pie in springform pan (preferred), a baking pan or a muffin tin. If you're using a baking pan, line it with parchment paper so you can easily lift the bars out once they're set.u003cbr/u003eu003cbr/u003eA muffin tin is fun because you can make mini key lime pies. Simply press a bit of the crust into the bottom of each tin then top each with the filling. Once set, use a knife to carefully pop them out of the pan. This is easiest once they're fully set so consider freezing for at least a few hours before removing.

What if I don't have a high-speed blender?

It's fine if you don't, just make sure you soak the cashews overnight so they're nice and soft. You can also use a good food processor with sharp blades to create the filling and crust.u003cbr/u003eu003cbr/u003eI like to use my food processor for the oats and almonds and my blender for the filling.

Vegan Key Lime Pie

Description

This delicious vegan key lime pie makes the ultimate summer dessert. Light, fresh, tart and zesty with a creamy mousse texture, everyone will be asking for a second slice! Bonus: no baking required.

Ingredients

For the Crust:

1 cup oat flour (100 g)
1 1/4 cup ground almonds (150 g)
1/4 cup melted coconut oil (60 mL)
1/4 cup maple syrup (70 mL)

For the Filling:

2 cups raw cashews, soaked for 4 hours up to overnight (350 g)
1/2 cup fresh lime juice (120 mL)
2/3 cup full-fat coconut milk (100 mL)
1/4 cup maple syrup (70 mL)
1/4 cup melted coconut oil (60 mL)
2 tsp lime zest

Optional toppings:

lime zest
toasted coconut flakes
coconut whipped cream or other dairy-free whipped cream

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Instructions

If using oats to make oat flour, place into a blender and blend or food processor until you have a flour consistency. Add the almonds and blend again until they’re broken down into a fine consistency. Transfer to a mixing bowl.
Add the maple syrup and coconut oil to the bowl with the oat and almond flours and mix into a uniform dough.
Grease an 8-inch fluted tart pan with a loose bottom tin with a light coating of non-stick spray or vegan butter or line with parchment. Transfer the dough to the pan.
Press the base ingredients around the sides and then work it through the centre to cover the bottom of the tin.
Chill the crust in the fridge while you make the filling.
Drain the soaked cashews and blend together all filling ingredients in a high-speed blender until smooth and creamy. Pour into the tart base. Place into the fridge to firm up for at least 3 hours but overnight is best.
Once it’s set, serve with coconut whipping cream and garnish with some lime zest and shredded coconut for a pretty effect!

Notes

Store covered in the fridge for up to 5 days. Freeze in an airtight freeze-safe container for up to 3 months. Thaw briefly at room temperature or in the fridge before serving.
See post for additional notes and tips such as how to quick soak the cashews in a pinch and alternatives to using a tart pan.
The pie crust can also be baked for 5-8 minutes at 350 F for a lightly crisped crust that’s golden in colour.

Nutrition

Serving Size: 1 slice
Calories: 573
Sugar: 14 g
Sodium: 10 mg
Fat: 44 g
Carbohydrates: 36 g
Fiber: 5 g
Protein: 12 g

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No-Bake Vegan Key Lime Pie

Description

Ingredients

Instructions

Notes

Nutrition